I got rave reviews last week for this cake. I followed the recipe, but jazzed it up a bit for presentation. First off, instead of 9x13, I used two round 9" pans. I used the cherries from another can of pie filling (minus all the goo) between layers, then poured the icing all over the finished product. One tip: try to pour evenly and avoid smoothing the icing with a spatula--it takes away from the shiny finish. When the icing was dry and I was ready to serve, I dusted the entire cake with a mixture of cocoa powder & powdered sugar (combine 1 part powdered sugar with 3 parts cocoa powder for a bittersweet dust). It was gorgeous, moist, and everyone gobbled it up.
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I got rave reviews last week for this cake. I followed the recipe, but jazzed it up a bit for...